How to make Gnocci (Italian Potato Dumplings)

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Here are the dumplings you will need for the soup in my last post.
                                 
                                             2 lb. Russet Potatoes
                                             2 egg yolks, beaten
                                             1 cup flour
                                             1 tsp. salt
                                             Boiling salt water

                                             Potato Ricer
                                             Slotted spoon

Bake potatoes uncovered on a parchment paper lined cookie sheet @ 350 until fork tender. A little more than an hour. Let cool a little then peel them or scoop out the pulp and discard skins. Press through potato ricer.


Add beaten egg yolks, flour, and salt. Mix lightly with your hands.



Overmixing will make them heavy. Roll dough by hand on a floured surface into 3 quarter inch rolls.



Treat dough lightly with fingertips and without compressing them. Cut into 1 inch pieces. Using your little finger make an indentation in each piece.



Cook in small batches in gently boiling salt water till they rise to the top and float.
It only takes a few minutes.

Remove with slotted spoon.

  Drain and put on a lightly sprayed (non-stick spray) sheet of parchment paper until ready to use.

If I would be an Italian...or a pro, I would own a little wooden gadget that has grooves in it that they use to shape these babies but since I am neither of these I just make a dent in it and pop it into the water. Good luck if you try them and enjoy!

Be Blessed!

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